Archive for the ‘Cookbooks’ Category
Keto: have you heard of it? Are you interested? Can you have delicious Italian food that’s Keto? Let’s discuss.
Hello, again, Dear Readers:
Here’s the next in my series of cookbook reviews courtesy of the nice folks at Callisto Publishers. They’re not sponsoring my post, they just sent me great books for review. I’ve received a number of interesting new books, and I continue to receive more in exchange for reviews. I like them all, I can’t say anything bad so far. There is a low-carb book, a fast and easy vegan cookbook, and a cook book for folks with Lyme disease, plus a couple more cookbooks coming. Additionally, there is a book on modern etiquette, plus a few other non-food topics.
But today it’s all about the keto.
The John Walton Celebration Of Life
So it finally happened on July 28th, and we picked up The E Man and went to Generations Hall. Everything was first class, well done, and we met so many other fans of The Walton & Johnson Show. Everyone had a great time, a fantastic band called Superchargers played classic rock music, there was all kinds of fancy food, an open bar (BF and I abstained), and just a great time to celebrate the life of a veteran radio broadcaster.
The meet and greet! Ken Webster on the left, Steve Johnson on the right, with BF taking the picture.
Ken Webster is the show’s producer they hired seven years ago, and he stepped on the air fulltime when John Walton became ill. Well, Mr. Walton passed away suddenly on July 1, and now Producer Kenny is on the air in Mr. Walton’s seat. He’s doing a great job carrying the torch, and they have decided *not* to change the name of the show, or much else.
John Walton always said that when he left this world, he wanted a big, New Orleans-style going-away complete with a brass band and a second line and all that. It was provided, and I hope that he was with us in spirit (since his ashes were actually in the facility.) I don’t *do* second line, but everyone else did. Steve Johnson said during the event that they made a few phone calls and everything was just done–they had everything they needed. They definitely called the right people!
I’ll post more of my pictures in another blog post, including the very stylish food that was created especially for this first-class event.
What is Keto?
The term is short for “ketogenic,” which is a condition that makes your body burn fat. This is different than “ketoacidosis,” which is a dangerous condition if you are diabetic.
But going keto is pretty much going low-carb, with some restrictions. That is, you eliminate rubbish food out of your diet, and increase your healthy fat intake. I say “healthy fat,” because hydrogenated vegetable/soybean/corn oil isn’t what that means. There’s a fat-to-protein ratio to follow, making it more complicated than regular low-carb, and different than Paleo.
The Book
Called Keto In 30 Minutes, it’s written by Jen Fisch, author of the blog Keto In The City. How have I never heard of this lady? Oh, well, I get her emails now.
Unlike the 5-Ingredient Italian book, there are few pictures. But the recipes are clear and well-written, and work easily. Each recipe tells you how long it takes, if it’s “gluten free,” “nut free,” etc. Prep and cook time are included, along with calories and all that. And the food looks pretty tasty.
There is even a dessert chapter–didn’t think Jen would leave that out, did you? For a sweetener, she uses Swerve, which I’ve talked about here before, but she also uses stevia in some recipes.
Trying Out The Recipes
Personally, I think the recipes I’ve read all look delicious. Unfortunately, I live with someone who doesn’t agree with that statement.
I made the delicious Saltimboca alla Romana on a Sunday, when our unexpected dinner guests showed up. The next night was a previously enjoyed Giada recipe for a turkey meatloaf–I can’t believe he likes the feta cheese when it’s baked in.
Tuesday was the ketogenic dinner.
Now, to be fair, sometimes we get a little short on funds, and so we’re not popping down to Walmart or Winn-Dixie for some chicken, pork chops, ground beef or something else. I buy meat occasionally when I find good sales and stash it for later. So this particular week, we’re digging through the big freezer (I still need to write a post on that) to see what’s there and what we can whip up for dinner.
Well, it was one of these periods that I decided to “freezer dive,” and I was right–there was some kind of frozen fish in there that someone gave us a long time ago. I let it thaw in the fridge, and just needed a few ingredients to make it happen, like lemon and capers. (I did another freezer dive this week and made this Crockpot Spaghetti Sauce with just a few ingredients from Walmart and the ground turkey in the freezer. He said it was OK.)
I selected two recipes for dinner. Baked Lemon-Butter Fish is on page 84 in the book, and Parmesan & Pork Rind Green Beans is on page 121. Pictures of the recipes are below.
Other Ingredients
Well, I needed capers. I used to have a big jar in my fridge that I bought from Phoenicia Foods, but I guess that was left behind in the move. Don’t have an unopened jar, and of course, Walmart has these *teeny tiny* jars for about two dollars or so. But you know me, I gotta make it according to the recipe the first time.
I also decided on green beans, since we really like them. I only needed a few ingredients from the store to make these dishes, including. . .pork rinds. No kidding.
His Fish Is Always Fried
I didn’t tell BF what I was doing, which always makes him stammer nervously, “I’ll try anything you make, Honey.” (Actually, that’s not completely true. And he’s still afraid of my cooking and my driving.) He asked if the fish was fried, and was very disappointed when I said it wasn’t. I wasn’t trying to break his heart, but I guess that’s what I did.
Let me put it this way: If I told him I would prefer Ford over Chevy, it would be along the same lines of disappointment, since he’s a Chevy devotee.
I used the countertop oven to make it (another thing I’m late telling you about) and baked the fish first, then the green beans. Dinner was ready in about 30 minutes.
Dinnertime!
These dishes took 15 minutes each to make, and the fish was still hot when we sat down to eat. And now I can’t find all the pictures of the prep.
But here it is:
This was my dinner plate.
I thought both dishes were delicious. However, BF had other thoughts on the subject.
This is all BF would consider trying. I think he had one bite of fish and fed the rest to the dogs.
He thought the fish tasted “slimy.” That’s why he doesn’t like baked fish. Frying it takes away the “slimy” in his mind.
Then the green beans–a different taste, roasted, and they aren’t over-cooked. I asked BF what he thought of the green beans. He didn’t look at me when he said, “oh, they’re delicious.” I said, “really?” BF still didn’t look up at me, and replied that they were “magnificent.” I thought he was serious. Then he started giggling. Then I started giggling. He was trying not to tell me he didn’t care for this form of cooked green beans.
Finally, I asked him what he thought of the green beans, and he said he wasn’t crazy about them. Why not just tell me? He was trying to be nice, and said he’d have a bowl of cereal later if he got hungry (and he did.)
Later he reminded me of one of his local car guy friends who, before his “chicken fanger weddin'” last year (with catering by Chick-Fil-A, my sarcasm added), decided with his intended to lose some weight by going keto for a while. (I didn’t attend the “weddin’,” either.) The guy did successfully get his weight below 300 pounds for the first time since high school (but he’s well over six feet).
BF’s comment: “He lost a lot of weight on that keto diet. And now I know why.”
BF is also a smart aleck. Here are the recipes.
FISH!
No, he didn’t like these either.
These are the green beans. Yes, with pork rinds.
Trying Again
I wasn’t deterred by BF’s reaction, and I kept reading the book. (I’ve since left a review on Amazon.)
I planned on making the Double Pork Frittata on page 58, until I couldn’t find the diced pancetta that I *thought* I had in the freezer. Since I can’t remember where I bought it, I tried to acquire some at the local Walmart’s deli department. Of course, when I asked for it, the clerk thought I said, “da cheddah,” and told me all the cheese was against the back wall, close to the milk. When I told her it was a bacon-y kind of thing, she said, “oh, we don’t got dat.” So maybe next trip to Hammond or New Orleans.
I would have to cut my brain stem to work for Walmart.
With that idea scotched, I chose the Mushroom Frittata on page 59. Frittatas have been adopted by low-carb dieters as the ideal throw-it-together food, and there are so many ways to make one. I like this one, because it hits all the right buttons.
At least I could get goat cheese at our local Walmart, as well as bacon, mushrooms and fresh spinach.
The setup
NOTE: watch what you’re doing with spinach, especially in Walmart. I nearly bought spinach mixed with kale! I also realized later that I didn’t need the dill, that would have been for the other dish. But I’m not adept with photo editing, so it stays there.
Making The Frittata
I like measuring out everything before I actually start cooking.
So I cooked the bacon in the little oven (saves a lot of mess), let it cool, and cut it up.
MMmmm. . . .bacon!
While that was going on, I began to make the rest of the dish.
First steps. (Photo courtesy BF)
Then you add in the chopped bacon. Start cracking the eggs into a bowl or big mixing cup:
Whisk really well, too.
Pour the eggs into the pan to cook with the mushrooms and spinach. Lift the edges of the frittata with a spatula so the runny, uncooked eggs get underneath the surface. This takes a few minutes.
Lift like this, so that there are no uncooked and/or burned areas. (Photo courtesy BF)
Then sprinkle on the crumbled goat cheese:
Get that goat cheese on top (Photo courtesy BF)
Then bake it for 16 minutes in a 350 degree oven. I’m skint on pictures here, but this is what comes next:
Ta-dah!
Verdict: tasty, delicious, and great anytime.
I offered some to BF, explaining what was in it. He looked like he would accept a bite, then smiled and said: “Nope. It’s a trick!”
I can’t wait for him to head out of town for Drag Week.
Dessert Is Da (Keto) Bomb!
Undeterred, I tried one more recipe.
I considered making that subhead “The F-Bomb,” but I’m thinking about Aunt Ruth looking at her screen and thinking, “certainly she isn’t going to say that!” No, you’re right, but the F stands for “fat,” not the other f-word. After seeing so many copywriters and others swear like sailors in their marketing materials, I’m a firm believer in *not* using that kind of language in my blog, no matter what I shout at others while driving.
You hear me, marketing departments of America? Don’t do that. We close your page, delete your emails, trash your direct response long-form copy letters and ignore you completely. Knock it off! Anyway. . . .
Of course, the other concern I have is with the Secret Service, FBI and other law enforcement agencies getting my little SEO-optimized blog caught in their scanning systems looking for troublemakers. Yeah, I make trouble for BF, not the kind they’re looking for. Well, if they do find me, I hope at least one agent tries this recipe.
If the web is your cookbook, “fat bomb” recipes are literally available in every corner. They’re quick snacks to make sure you get enough fat in your keto/lowcarb/paleo diet, or just to have something sugar-free and tasty to keep you away from the stuff you want to leave alone. Let’s face it–there’s nothing like a chocolate bar. Find a way around it, and you’re doing good.
Making A Mess
I was making some Cashew Bread one morning and cleaning a huge mess from the night before. (I finally found cashew butter locally at Target.) So what do you do? Make more of a mess! Enter these chocolate treats.
So this “f-bomb” is actually called “Spiced Chocolate Fat Bombs,” and it’s in the dessert section on page 138 of the book.
It’s pretty simple.
I had everything handy except the liquid stevia. But did that ever stop me?
The setup. The chili was the jar that came from Houston, and I refilled it recently with a small bottle from Rouse’s. Ditto for the HEB coconut oil.
Not that the jar on the right is CHILI powder, not cayenne powder. It isn’t hot. If you decide to make these and add the hot stuff, you’re on your own there.
The coconut oil was already melted, so I put it on the stove to make sure the almond butter melted into it:
A quick whisk of everything
Since I didn’t have any mini muffin tins handy, I just used these with the papers. Again, when did that ever stop me?
Carefully spoon this mixture into the cups:
I used a spoon, and did this carefully
I got most of it into the papers. Then you refrigerate (or freeze) them until they’re solid, which takes maybe 15 minutes or so, less in the freezer.
Yummy!
Despite the powdered stevia, they were pretty good; I used three packets. The chili powder isn’t hot but adds a different nuance to an otherwise straight-chocolate thing. And now I have a stash.
I’ll be making more of these
These are great, and I’m glad. Much as I love chocolate, I’m getting burned out on Yeast Free Brownies.
Recipes That Are Not For Everyone
I know if Neighbor E were here, he’d enjoy the green beans, at least, and probably the frittata and dessert. Dunno about the fish. Miss Alice would probably enjoy it too, she has a wide-ranging palette. Can’t answer for the GER, I never know what he’s going to like or dislike. BF just gets the shakes when I say the word “frittata.” Even his sister is perplexed, because it’s just baked eggs with other stuff in it.
But when you’re cooking for yourself, you’ll enjoy what you like, and others may or may not agree with your tastes. So if you’re cooking for someone who thinks rice goes with everything, well, you’ll have some alterations to do. That is, make yourself some Cauliflower Rice, and make regular rice for anyone who wants it. Add options like that, and everybody’s happy (you hope.)
I Like This Book
Honestly, I do like the kind of food that’s in this book, keto or not. I’ve long had the preference for low-carb foods, and this one checks all the points. The next recipe I want to try is the Double Pork Frittata on page 58; I’ll have to source more of the pancetta. The other thing is that these recipes are, for the most part, easy to make and don’t seem to require a lot of hard-to-find ingredients. If I can find pancetta and prosciutto here in Central Louisiana, they’re not that hard to find–especially in Houston.
The thing about Keto is that you follow a ratio to stay in ketosis, that is, the condition that burns off fat:
- Carbs, 5%
- Proteins, 20%
- Fats, 75%
This is on page 4 of the intro, also called the 5/20/75 ratio. She says it’s up to you to find the balance that works for you.
I’m not an expert, and I get the theory behind it, I’m just not really good at math, especially in my head. You’d think that someone who has been sewing since age 11 would be better at fractions, decimals and percentages, but I’m not.
Whether or not you want to go keto, this is a book with good food in it–and that’s always my first criteria. If you decide to go keto, you’ll need to do more reading, of course, and understand what it’s all about. Once you do, you can turn whatever you want for dinner (including Italian food) into a keto-friendly feast.
I’m also going to look at Jen’s next book, because. . .I’m thinking seriously about getting an Instapot soon. More on that later.
Until Next Time
I’ll try to get the recipes posted soon (another thing I’m late doing.) Many thanks to Callisto Press for offering me the chance to receive publisher’s editions to review books–I definitely appreciate it, and am enjoying reading them and looking at “new foods.” Sure, it’s still food, but new recipes that are faster and easier (so far.) Nothing wrong with a new recipe to expand your repertoire, right?
I’ve got more of these great new books to review and blog about, so if these two books aren’t appealing, maybe the future books will.
Until then, enjoy!
Italian food fan? I’ve got the book for you! Prefer easy, quick meals? I’ve got a new book for you, too!
Hello, again, Dear Readers:
Remember the two free cookbooks I received last week? Well, I used the first one over the weekend. I also had two surprise dinner guests who didn’t know they would be taste-testers. I also heard from Neighbor E, who was visiting our HEB over the weekend and had. . .free ice cream! Oh, the things I miss here. Let’s get started!
National Ice Cream Day
Ok, somewhere, it became this holiday, and I heard about it on Facebook. HEB brought out a truck to the Clear Lake Marketplace to celebrate, and Neighbor E was kind enough to send some pictures.
Next to Blue Bell, HEB ice cream is one of the best. Ask anyone in Texas!
I’m sure that in the heat of this summer, everyone was happy to see that when the arrived.
Look! An ice cream float! On wheels!
Is that not a happy sight?
There was ice cream all around.
Speaking of friendly faces:
Look who it is!!
Hi, Miss Lei!! I was so happy to see your face when he sent me this pic. Hang on, what were you serving?
Speaking of friendly faces, Neighbor E enjoyed his ice cream and hammed it up with one someone from the local aerospace community:
Looking good, Dude!
Loved this picture too.
Ahh, HEB ice cream. . .another thing to look forward to one of these days.
The 5-Ingredient Italian Cookbook by Francesca Montillo
As I mentioned last week, I was gifted two cookbooks by Callisto Press, and this book was one of them. I really like this book, even though it doesn’t have as many pictures as one by Giada de Laurentiis. It has good food and some pictures, as well as good info. That’s a good one in my book (pardon the pun.)
When I explained it to BF, I reminded him that “Italian food isn’t all about spaghetti.” We’ve been to Olive Garden a few times, and he responded, “If you’ll notice, I order the Alfredo.” As in Fettuccine Alfredo, and that’s still like spaghetti, and it’s PASTA. I giggled at him and explained the difference. He looked at me funny, as usual.
The introduction answers the question, “What Is Italian Cooking?” Ms. Montillo goes into the regions, and the different things you’ll find in each. “When it comes to Italian cooking,” she says, “the quality of ingredients far outweighs quantity.” I wholeheartedly agree. Italian food in Italy is cooked in this fashion, while Italian food cooked in American kitchens tends to have more ingredients because it can. Everything is clearly explained, with cooking time, designations like “kid friendly,” “family friendly” and “30-minutes or less.”
The Accidental Dinner Party
Let me say here that I always appreciated Neighbor E’s honest input when I tested recipes in Houston. And that I’m going to test his resolve now, but will post the recipe soon.
So, Sunday BF was home, and asked his cousin from Mississippi to come for a visit and help him work on a car. He did, and I figured I’d cook for him. At some point, I went outside and asked BF in an officious voice, “has this man been notified that he will be used as a taste-tester?” He was, but right before I began cooking, he was called home. The man lives about 30 minutes away, just north of the LA/MS border on the “L” part of the state, so it wasn’t like going back to Houston. But he had to leave, and then it was just me and BF.
I worked until 7 pm, and then got started right as he left. When it was ready, he said, “Oh, JE is here!” Say what? Yes, JE and his wife J dropped by to drop off a motor for BF to evaluate. They drove up from Baton Rouge, about an hour away. Now, he gets those calls frequently: “I’ll drop by after while,” and they never show up. But not this time!
I was getting hungry, annoyed, and it was getting late, so I sat down by myself and had some of this delicious chicken. When I was finished, BF walked in and said, “I’ve got two more taste testers for you!” Again–say what? He invited this husband and wife to dinner!
Let me say at the outset that they are very nice people, and I certainly didn’t mind them coming to dinner. As a rule, I’m not really happy to get surprises. But this one was good, and they enjoyed themselves. They didn’t even know what I cooked up, unless he told them “chicken.”
Saltimbocca alla Romana
Dinner was from page 103, Saltimboca alla Romana, or “Jump-In-Your-Mouth Chicken.” That, Ms. Montillo says, is what “saltimboca” means. I also made the stir-fry broccoli from one of Suzanne Somers’ cookbooks to go with it.
A quick stir-fry with olive oil, toasted sesame oil, frozen broccoli, garlic, red pepper flakes, and a quarter-cup of soy sauce
But the chicken is the focus here, so I won’t bore you with the broccoli stir fry.
The Setup. The prosciutto was already in the freezer
The recipe calls for 4 thin breast cutlets that are pounded out to a 1/8″ thickness. Of course, this was the day Walmart didn’t have any, so I asked BF to get whole boneless/skinless breast pieces. I cut them flat:
Sometimes you have to make do with what you can source when you don’t live near HEB (Photo courtesy BF)
And pound them a little:
Hit it, but not too hard (Photo courtesy BF)
And then slice it in half:
Just like this. It doesn’t come out perfect like the cutlets (Photo courtesy BF)
Next up is a light salting (kosher salt is fine) and adding the next step:
Fresh sage from the HeatCageKitchen garden!
Then top each with that paper-thin prosciutto:
Handle the prosciutto with care, it tears easily
Then dredge it in flour, and carefully shake off the excess. In this case, I used coconut flour, the same stuff I used in Gumbo La Casa. I could have also used oat flour too, but this was what I put my hands on first:
Just a half-cup
Grabbing the first dish I could find, I started coating the chicken, which is difficult when you’re trying to hold the prosciutto and sage in one place.
Just a little coating, not a full breading.
Cooking The Chicken
Once you’ve done all that, it’s time to fry them in a pan with two tablespoons of butter and three tablespoons olive oil:
A good start to any chicken dish!
Although the pan was big, I had to cook them two at a time:
Cook prosciutto side down first
At this point, BF started talking to me, and I forgot to take additional pictures. But what you end up with is this when they’re finished cooking:
This is what it looks like out of the pan
Then you add to the pan the other two tablespoons of butter and the quarter cup of broth and let it boil. Put the chicken back in the pan for a couple of minutes in the sauce, and it’s ready.
Another thing I did differently was to put a cover on the pot so the chicken would cook faster. They were cooked and done but didn’t have a “crust” on them like they would if the pan was uncovered. Didn’t affect the taste at all, and BF said it was just fine.
The Reaction–Dinner Is Served
So, this is what we all had for dinner:
A delicious dinner is served
Understand that these two drove an hour from Baton Rouge, and, as I was told later, were actually talking about where they were going to get some dinner when BF invited them in. They had no idea what they were getting themselves into.
They take two bites of the broccoli and tell me that it’s really good. The husband takes a bite of the chicken, looks up, and asks, “are you married?” We respond: “no.” Husband: “She cooks like this and you ain’t married? You better marry this one!” We were laughing at that one, but normally, it’s one of those topics not for discussion. We didn’t mind, but I think he’s going to take BF ring shopping one day.
Dinner was three thumbs up, plus I liked it too. BF and I knew what the broccoli tasted like, but nobody knew what the chicken would be like.
Dessert
I didn’t make a dessert, but BF bought one of those frozen “chocolate silk” pies when he thought his cousin would be having dinner with us.
Well, I asked them to try a bit of my favorite Yeast Free Brownies. Once they did I explained that they were made with oat flour, coconut oil and erythritol, but no sugar. Two thumbs up, and the husband said that you’d never know it didn’t have any sugar in it.
Then BF cut the pie and brought each of them a piece, which they didn’t refuse. Needless to say, J&J left very happy–and full.
Success!
I’m sure J&J will be back for dinner again one day, so I’d better make sure I have a menu ready and in my pocket for them. Many thanks to them for sticking around for dinner, giving me another opinion, and great conversation that lasted a little later than we should have been up.
I’ve got another book to review and try, this one on Keto, so that will be in an upcoming blog post.
Meantime, if you’re interested in delicious Italian food you can make on a weeknight, quickly without a lot of ingredients, check out The 5-Ingredient Italian Cookbook by Francesca Montillo, priced at under $20 (last time I checked.) You’ll be pleasantly surprised by a fast, delicious dinner that’s as good or better than any takeout you can find.
Buon Appetito!
Martha Stewart is having sort of a reinvention. I read about it in Cherry Bombe magazine!
Hello, again, Dear Readers:
I know, I know, it’s been too long, and I’m sorry about that. I’ve been busy with all kinds of things, and I still haven’t finished a long article on squashes. It’ll be worth it, I promise, especially if you have some squash and don’t know what to do with it.
Pesto!
I made the two first batches of pesto of the season.
First batches of Louisiana-made pesto.
All that basil cutting propagation business paid off. I now have three buckets of basil growing, and I just bought two more containers to freeze upcoming batches in. I had to get similar but rectangular OXO dishes, because they don’t sell these Pro Glass models here.
While BF was happy that I was able to make more pesto, he was *not* happy that I actually made more. He refused to try a pine nut, calling it “squirrel food,” and claiming that I “tricked him more than once.” Whatever. More for me, right?
If you’ve never seen me make pesto before, I’ve documented it in previous posts. You can use the recipe I like by visiting the Recipes page.
Coping
It’s July already, and although I am coming up on a year since I unwillingly left Texas, I have found more and more things to help ease the difficult transition. Two of them are the cities known as Mandeville and Covington which are a little like Clear Lake. Driving the long stretches between the Casa de Rurale and my district leader’s house in Mandeville, I’ve discovered many of my old favorite stores to shop in.
No new sewing projects
While the the closest Joann Fabrics is still in Baton Rouge, there is one an hour in the opposite direction, in Slidell. Unfortunately, I have neither the time nor the extra funds to go buying any fabric right now, much less sew up anything new. I’ve done some repair work, but new projects aren’t happening. I am looking into buying fabric online, and finding out that eBay and Amazon both sell a lot of what I used to buy at Hancock Fabrics. (Note to the GER: did you know eBay sellers carry fabric? I had no idea!) Michael’s bought Hancock’s online division, and only sell their fabrics online.
There is a Cost Plus World Market in Covington that’s enroute to my district leader’s place, and I can find a few gourmet food items there. Trader Joe’s is still at least an hour in New Orleans and Baton Rouge, but Whole Foods and The Fresh Market are in Mandeville. There’s even a Kmart, near the Starbucks on SH22 in Mandeville, but I haven’t gone in there yet.
I was in NOLA this past weekend and after my activity, I did go on a few errands, including Trader Joe’s. I met a nice couple who drove in from Mobile, Alabama just to shop in Trader Joe’s. They don’t have one. They said it was a couple of hours’ drive from their house. Well, I get it.But I still plan to do an online order to HEB one of these days.
Elsewhere, I was asked, “Are you in town for the Essence Festival?” I almost laughed. I’m not the target market. And, I honestly didn’t know about it. I was just glad I met a couple of deadlines for clients so I could go.
Cherry Bombe
Another place I discovered after our Mandeville district meeting was Barnes & Noble. I was actually looking for Bed, Bath and Beyond, where someone made me a nice Nespresso cappucino. LK, I was talking you up! I knew about the way the machines make coffee from my many trips to Sur La Table, and of course, LK owns an older model. So when the nice lady offered coffee, I asked about decaf. She had some, and I just said “thank you.” I was doing some “investigational shopping,” or seeing what they have and didn’t have. But that was second when I saw the Barnes & Noble next door.
Then I found Cherry Bombe
I was missing Houston again. But a quick trip into there for some nosing around showed me a picture of Martha Stewart on the front cover of the magazine, never like on the cover of her own:
Martha Stewart–Forever the Cover Girl.
I don’t know if Martha actually appears IN Martha Stewart Living magazine anymore, because I quit reading it a year ago. But it’s quite different when she’s the subject being interviewed, and giving a new perspective. I didn’t buy the magazine–I have enough around here that I need to sort through, and that’s a pricey one!
The Reinvention of Martha Stewart
Martha was a stockbroker on Wall Street at one time, did you know that? I also remember when her company, MSLO (Martha Stewart Living Omnimedia) went public at $38 a share. I often wanted to buy a few shares, just to have them, especially after the price tanked. Well, my birthday is in October. . . .
So, what “reinvention” is it that they discuss? It’s what’s next for Martha Stewart and talking about “The New Martha Stewart,” someone who will step up and be “The Next Martha Stewart.”
Nah. It’s whatever Martha is doing next. Which, of course, is whatever she hasn’t done yet at the age of 75. She’s writing her autobiography, and working on creating new businesses. Obviously, she hasn’t created enough of them! But after selling her flagship magazine and selling off the company that bears her name, well, this is one lady who isn’t retiring. Ever.
Martha & Technology
She is concerned about the creeping nature of technology, and the effect it’s having on kids. Martha has long embraced new technology, from iPads to drones, but we’re now glued to them. (I recently upgraded my iPhone, but I use it primarily for business and streaming music on long drives; more on that later.) But seeing people walking around on their phones and some driving and texting, yes, I’d agree. Kids don’t learn to do anything, because they can Google it up on their phone. And what happens when the phones don’t work? Yeah. . . .
Still on TV
When we can get the PBS stations to come in, I can occasionally catch Martha’s baking or cooking shows on the PBS “@Create” channels. I don’t often have time to watch TV anymore, let alone unpack more boxes, so it’s an occasional treat.
Martha Stewart–The Goddess of the Home.
But during her daily network TV shows, Martha had all kinds of folks on to talk about different things. 80’s Pop star Cyndi Lauper once made a guest appearance and talked with Martha about pantry organization. Actress Tracey Ullman visited with a friend and talked about their newly published knitting book; Martha had a full English spread for afternoon tea for them. The late Robin Williams visited–twice–and did what he did best while Martha played the “straight guy.” And there were multiple visits from the late comedienne Joan Rivers, who made slightly raunchy remarks while Martha kept her patrician demeanor and tried not to laugh.
The way we think of Martha Stewart, mostly. But this isn’t the way we think of a typical 75-year old woman, either.
Many of these appearances may be available on Martha’s YouTube channel. The contrasts are interesting when she meets with people who aren’t the New York or LA crowd. But sometimes. . . .
Dinner with a Dogg
One completely opposite guest on her show was none other than Cordozar Calvin Broadus, Jr., aka, a rapper who calls himself “Snoop Dogg.” Gold teeth, necklaces, corn rows and big knuckle-cracking rings, the whole typical rapper bit. They’re actually friends now, no kidding. Somebody in TV world (VH-1, actually) got the wild idea to have a celebrity dinner party show with Martha and Snoop, and apparently it’s a thing now. If you’re interested, it’s called Martha & Snoop’s Potluck Dinner Party. I haven’t seen it, I no longer have cable. And when I read that news item, I was glad I didn’t! But apparently their opposing chemical natures works on TV.
You think Martha uses all those glasses when she entertains?
The magazine article goes into that business, too, as well as. . . .
Surprise! Martha’s new book
Yes, Martha Stewart also has a new book out, her 7,246th. (OK, I exaggerate, but not much.) A New Way To Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry , had not yet been released when I saw this article. From what I read, there are allergy-free and gluten-free recipes, and a few are in Cherry Bombe. It’s out now, and I’ll add it to my Amazon Wish List for later. You’ll get a full review if I ever get around to getting it.
I bought a book
Ultimately, I did buy a book, but it wasn’t one of Martha’s. It was one of Stephanie O’Dea’s, the one with Five Ingredients Or Less. It was on the bargain shelf. Yes, I’ve used it. Yes, BF grumbled a little, but he ate good. He insists on “approving” dishes before I set out to make anything.
Until next time
I’m signing off now, but I do have plans to write more again soon. I just signed a new client, and I’ve got a lot of work to finish for two of them, soon.
Admittedly, this post was also a test project for the SEO Copywriting training course I just finished. I’ll be writing SEO-optimized stuff for this new client, so I wanted to see how I could optimize this one, even though I do it already. I don’t expect a million clicks, of course, and the Yoast plugin I use helps, but I wanted to see if I could use my keyphrase enough without sounding stupid. Looks like I did, because Yoast reports everything in real time. But I also wanted to publish a post, too.
I hope to finish up the next blog post soon. I’ve also got a restaurant review, too.
Happy Dining!
It’s summer in Texas. Heck, it’s summer everywhere–people are frying steaks and eggs on sidewalks and car hoods. They’re not in Texas, either.
Never fret–I have some nice recipes to keep you cool and comfy.
I caught Valerie Bertinelli’s cooking show last Saturday, and her good friend Faith Ford came by for lunch. Apparently, it was hot in SouCal when they filmed this episode (or they were just pretending) because Valerie didn’t want to turn on the oven. However. . .she did turn on the stove. I mean, how else do you cook lobster tails? While I’m not suggesting anyone go out and buy fresh lobster (I know I’m not, crawfish are the same thing), if you want some, many stores will steam them for you. (I think HEB does.) Valerie’s Lemon Icebox Cake was pretty fast and looked nice and cool. (It does call for Vanilla Wafers.) The episode is called Too Hot To Cook, but cook she does, albeit on the stove top–but not for very long. Want some real fresh-brewed iced tea? They make some, there’s a honey-sweetened recipe in this episode too.
Naturally, I’m up to my summer coffee making:
This will be iced coffee once it cools down.
Now, if you’re thinking about going iced on your coffee, as always, The Coffee Detective has articles to get you started. This one explains how to make iced coffee at home, and this article has specialty cold coffee-based drinks. (Warning: Nick uses alcohol in some of these recipes.) How long does it stay in the fridge? Until I finish it. Which is going on twice a week now.
If you are in an area where it’s that hot, do you now see the wisdom of the Crock Pot? Even my mechanic friend JK is thinking seriously about making nice, cool Overnight Oatmeal after I told him about it. (I forgot to ask The E Man if he’s tried it.) Don’t be embarrassed–get one or two if you don’t have a slow cooker, and if you have a family, consider a larger waffle maker, too, for making brownies, hash browns and all that kind of thing. There is no need to turn on that oven, unless it’s a toaster oven.
Still looking for recipes for your slow cooker? Sign up at All Free Slow Cooker Recipes and get them in your inbox every day. (In addition to my favorite, Pinterest.) A searchable recipe database means you can go find what you want on a dime. Don’t heat up your kitchen in the summer, please.
I’ve already made my first batch of basil pesto for the year, which I didn’t document, because, well, I’ve done it more than once. However, the rooted basil cuttings have now been planted, and I expect a large amount of basil, and subsequently, pesto, in the near future. Last year I was lucky enough to get extra from my visit last year to the Genoa Friendship Garden, so I kind of made out like a bandit with the pesto. I have five containers in the freezer, and since we didn’t have a really cold winter in Texas, I didn’t make as much Pea & Pesto Soup as I thought. However, at some point, I’ll need to get more of those square containers I use to freeze individual batches. Earlier this year, I also broke one, darnit.
Speaking of the garden, I got more tomatoes:
They were delicious. And that was it.
Four more are behind it, and I’m watching the newly planted basil cuttings too. No more strawberries, and the jalapenos are taking their time. The lettuce, is, of course, gone now.
Anyway. . . .
Last weekend, for whatever reason, I pulled a couple of old cookbooks off the shelf and started flipping through them. I wanted to make something different, and wondered if there was anything I could make that I had on hand, or with minimal shopping. Something I hadn’t made in a while, or never tried. Turns out there was. The first recipe, Cool Lentil Salad, is a good one. Why have I never made this before?
The first book in question is Martha Stewart’s Healthy Quick Cook. Published in 1997, this book features elegant but somewhat “lighter” menus, including desserts, that are low fat. (Not all the customer reviews are positive, but that’s OK.) “Casual but sophisticated,” it says on the inside cover. Well, we know what “low fat” usually means–higher in carbs, sugar, salt, and other additives to cut the fat but make it taste good. In these recipes, most everything is made from scratch, as Martha usually does, although I admit to making just a few recipes from the book. Maybe I need to go back and read it again. This salad is made from simple ingredients, quick to make and is a nice, cool addition to a summer dinner.
I can still hear my ex-husband say to me, “You expect me to eat that??” Ah, memories. . . .
Recipe 1: Lentil Salad
Unfortunately, you do cook the lentils on the stove, but only for 10 minutes. After that, it’s just tossing everything together.
The setup.
The parsley and celery came from the garden, and I really, really needed to cut the parsley. I’m forever telling LK to water the parsley plant she has out front of her house, and. . .mine is watered, but it really needed cutting too. Finally, I cut it. The re-grown celery also needed to be cut, and I took half of that off. (I’ll use the rest in something else.) The lentils. . .well, they’re in a sealed jar, OK? Next trip to Phoenicia, and I’ll re-stock. I haven’t made any lentil dishes since I made Stewed Lentils & Tomatoes earlier this year.
So I started out by boiling the rinsed lentils and garlic in salted water:
I rinsed off the lentils first.
And let them simmer for 10 minutes. Meantime, I started chopping celery:
This is re-grown celery from the garden. I actually don’t like the leaves.
You’ll need half a cup:
Made it!
When the lentils are, as the book says, “crisp-tender”, that is, cooked but not mushy with a textured bite, drain them:
Discard that garlic, then run the cold water over them:
I’ll toss that garlic clove later.
And toss the lentils into a bowl (your serving bowl, if you like.) Finely chop that red onion (or as best as you can get it):
And add it with the chopped parsley into the bowl.
Now, I have to tell you about my recent little benefit: I was at HEB on a Saturday, and when I was walking into have lunch, I mean, get my shopping, I noticed that someone dropped a big, beautiful red bell pepper. It was just sitting there! I figured someone would go back for it, but when I left HEB, someone carefully perched it on the short concrete pylons in front of the door. So. . .it came home with me. And I said, Thank You.
My benefit bell pepper
I put it on the Butusdan for a few days, but noticed it was getting a tad wrinkly. Into the fridge until I figured out what to do with it, and so I tossed it into the lentil salad. The bell pepper was an addition, not part of the recipe:
Now for the dressing: It’s just 3 tablespoons of fresh lemon juice, 1 tablespoon of extra-virgin olive oil, and 1 teaspoon of warm water. I whizzed that all together with the frother:
And sending it flying everywhere because the bowl was too small.
Poured it over the salad in the bowl and mixed it together:
Cool Lentil Salad
It’s pretty darn tasty, and will complement many summer dishes perfectly.
Recipe 2: White Bean & Olive Salad
This tasty throw-together salad only appeared in the Houston Chronicle via The New York Times many years ago. It was an Everyday Food recipe, and was never in a book or on their website–despite my request to add it. Fortunately, I kept the newspaper section in my personal notebook, and have enjoyed it for many years. It’s simple, and uses just a few simple ingredients for a cool, tasty side dish.
The setup.
There’s a reason I put out three kinds of mustard–because, quite frankly, I think you should have a choice. The original recipe calls for Dijon mustard. However, the first time I made it, I only had Creole Mustard, and have been using it in this recipe ever since.
If you can find this mustard, its stronger, unique flavor may make you a convert.
I think it’s a lot more flavorful than the Dijon, but that’s just me. You could certainly try the grainier variety of Dijon, too.
Why do I have two kinds of Dijon? Because at Trader Joe’s, it’s cheap.
So, you rinse two cans of cannellinni beans, and add them to a serving bowl:
YUM!
Chop (or halve) a quarter cup of Kalamata olives:
I just prefer them chopped, that’s all.
These are the olives, available in most markets:
Kalamata olives, also from the olive bar in your grocery. Watch out for pits, some have them.
Add them to the bowl. Now thinly slice half a small red onion (in this case, left from the Cool Lentil Salad):
The red onion has a less acrid bite than standard white or yellow onions. But I don’t buy them often.
Time to mix the dressing–and I used my secret weapon again.
Wash VERY carefully by hand, with hot soapy water when you’re done.
Into a small bowl, add 3 tablespoons lemon juice, 2 tablespoons of extra-virgin olive oil, and one tablespoon of mustard. In my case, I like the Creole mustard in this dish, but the original recipe calls for Dijon:
Almost dressing
And out comes the Aerolatte milk frothing tool to mix and emulsify the dressing.
Whiz!
Note that you MUST wash it carefully by hand to get it clean. Don’t want olive oil in your frothed-up latte, do you?
Then it’s just a matter of pouring it over the salad, and mixing it up:
Voila! A tasty no-cook salad that’s quick and delicious anytime. It makes four servings, by the way:
Yum.
This, too, will hold up in the fridge for a few days. If you can keep your paws out of it. It’s THAT good.
Recipe 3: Ginger Ice Milk
The third recipe, also from Martha Stewart’s Healthy Quick Cook, is Ginger Ice Milk, and takes a bit of prep work before it’s ready to eat. Remember that this book came out in the 90’s, when low-fat was still the prevailing mindset in “healthy.” It calls for 3.5 cups of “low-fat” milk–which is mostly or all sugar, if you didn’t know that. (I’m guessing it’s either skim, 1% or 2%, but it’s still more sugar than fat; whole milk is both sugar and fat.) No way am I going to put a half-cup of sugar into a pitcher of sugar. So, much like lattes and iced coffee, I made it with whole milk, and sweetened it with SomerSweet. (Yes, I still have some.)
The setup.
I’m not sure whether to call this “ice milk” or “ice cream.” Whatever you call it, you’ll enjoy it in the summer heat.
Warning #1: fresh ginger has a real bite! And, you should observe sitting times and probably not leave it for 2+ hours while heading out for a bike ride. Just 45 minutes of infusion should have done it. (I forget these things.)
Warning #2: If you have an ice cream maker like mine, that requires the freezing of a component (in my case, the bowl) make sure you freeze it ahead of time as instructed. That’s in addition to making the base for the iced treat you’re freezing, and letting it chill completely. Mine from Cuisinart requires 24 hours for the bowl to freeze up properly, and I actually put it in the freezer on Wednesday. If you have one of the fancier ones with an internal compressor (that is, it’s plug-and-play like this one with no freezing beforehand, which cost more), then you don’t need to freeze ahead. One day. . .I’ll get a plug-and-play ice cream maker, or a bigger freezer so that I can keep *two* of the freezer bowls frozen at the ready and make my own ice cream a lot more often. At least I don’t have to make ice for days in advance like I did with the one I used to own.
Warning #3: Ginger can develop a mold on the surface if you leave it too long in the fridge. Like I did:
Yuck! Cut that off!
I only made this to use up the ginger. And, because I like making my own ice cream.
This recipe is dessert for a meal inspired by Japanese cuisine. The protein is <cough> tofu, and there is nori (flat dried seaweed) involved in a “Vegetable Handwrap.” Now, I’ve eaten burritos for quite a number of years, but even I know that it is not possible to chew through the nori wrap! (It’s like chewing aluminum foil lined with plastic wrap–it’s too stiff to make burritos.) Obviously, the rest of that menu will never happen in my kitchen, but the dessert is a good one.
So, it’s pretty simple to make: heat up 3.5 cups of milk with a half-cup of sugar (I used SomerSweet), and stir, but don’t boil:
Warm until the sugar or sweetener dissolves, and whisk occasionally to make sure it does.
While that’s happening, peel the ginger (recipe calls for a 3-inch piece, but good luck finding that to spec). I learned from Martha to scrape the peel off using a spoon. Then slice it like the red onion above:
Yes, like that.
When the sweetener has dissolved, add the fresh ginger, lower the heat and let it lightly simmer for 15 minutes. Then take it off the heat, add the grated ginger, and let it infuse for 45 minutes:
We don’t say “steep” anymore, we say “infuse.”
It was at this point that headed out on the bike for 90 minutes. That’s where the powerful ginger taste came from. It’s almost hot, no kidding.
After 45 minutes, remove the ginger pieces (I had to strain out the tiny bits):
Those tiny browner bits are the ground ginger. I used a small spatula to push them through the sieve and back into the milk mixture.
Then let it cool, then chill it thoroughly. (This is why you plan ahead.)
Once it’s cool (and you’ve frozen your bowl, if need be), it’s time to make this into a sweet treat.
Now, there’s something I found unusual with this recipe. See where the milk level is? Well, start to finish took about 40 minutes (and thank heavens for earbuds, that machine is loud.) But as it churned, the mixture sort of expanded:
Second picture. See it?
Now get a look at it right before I turned the machine off:
Close to the top.
I’ve never seen that happen before. But it was time to shut it off, and I did.
Ginger Ice Milk!
Theoretically, the square glass container on the right should have been elegant sufficiency. However, I had to resort to putting the “overflow” in another container. Well, that’s OK–it’s sugar free, I’ll have it whenever I want some. (I also have some cantaloupe sorbet in a separate glass container, sitting underneath these two.
One thing I noticed is that when I put this dish in the freezer with a spoon, it didn’t freeze hard like ice cream does:
Dessert with a BITE!!
Checking the containers in the freezer, they’re not frozen hard, either. So, you’ll have to eat this quickly before it melts.
Oh, and I also ate the “crumbs” I scraped off the inside of the freezer bowl:
Or maybe I should have let it churn longer?
Delicious–but let me repeat the warning that ginger can be quite spicy, and it gives a bite to this frozen dessert. I may have left it infuse too long. But it’s SOOOO good!
Recipe 4: Quinoa, Pea & Mint Salad
The last recipe is actually on page 17 of Martha Stewart’s Dinner At Home, a book similar to the ill-received Healthy Quick Cook, but without the “healthy” connotation. Like the first book and one or two before it, the menus are arranged by season to take advantage of what’s available. They don’t call this a “healthy” cookbook, but for the most part, it is–elegant made from scratch dishes using easy to find fresh ingredients. I made this from what I had already, plus mint from the garden, and I have to say, it’s quite good. So let’s make some!
The setup
I bought that chicken stock for something else a long time ago, and I finally used it. Peas I try to keep around for Pea and Pesto Soup, so that’s only a cup. I have quinoa as well, and that’s a cup. The mint, of course, came from the garden. So, let’s make this one.
First, put the chicken stock (or broth) in the pot, then rinse the quinoa:
One cup of quinoa, rinsed.
I know, not the prettiest picture. Keep reading.
Heat it to boiling, cover and simmer for 10 minutes:
After 10 minutes, add the peas, fresh or frozen:
Quinoa isn’t quite cooked yet–see the little holes where the bubbles are?
Cover and let this simmer for another 5 minutes.
After 5 minutes, remove it from the heat, add salt and pepper to taste, and then 3 tablespoons of extra-virgin olive oil:
Mix well, and then add into a serving dish (which is probably cool):
Let this sit for five minutes or so to cool a bit, uncovered. Then stir in the mint. I just added the leaves whole, since they weren’t big. If you have big leaves, tear them a little or even chop a little:
Mint!
Mix it up well, and serve either warm or room temperature. If you’re doing the weekly cooking thing, this will sit in the fridge all week and hold up just fine. Best to cook after the sun goes down, or if you’re the hardy type, before the sun comes up. (I used to do that.)
Now, if you’ve got grilling on your mind, the July/August issue of Hobby Farms magazine has a quick recipe for Grilled Bell Pepper and Tomato Kabobs with Herbs and Olive Oil. I haven’t tried this one, but it looks tasty and is simple. It would go well with an outdoor grilled dinner.
More farm-type recipes are available on their website. This month’s issue also includes a Letter to the Editor about foot rot in sheep. EWWWW, poor babies! If you see a sheep kneeling to graze, that means it’s in pain and needs immediate medical attention. But if you do have sheep, you’ll likely smell it, too.
What will you have that will keep your house from feeling like a HeatCageKitchen? (Go to the Recipes page for PDF files for all these tasty dishes.)
Happy Dining!
